How do people store food without refrigerator?

Before the invention of refrigeration, people had to find ways to preserve and store food without modern conveniences. Refrigeration helps keep food fresh by slowing down spoilage and preventing the growth of bacteria. Without a refrigerator, people need other techniques to accomplish the same goals. Storing food properly without refrigeration requires choosing the right storage methods for different types of food, controlling temperature and moisture, preventing pests from getting into food supplies, and practicing good hygiene when handling edibles. Many traditional and ancient food preservation techniques are still useful today.

Table of Contents

Drying and dehydrating

One of the oldest and most widespread methods of food preservation is drying or dehydrating. Removing moisture from foods makes it impossible for spoilage microorganisms to grow. Dehydration also minimizes chemical reactions that lead to spoilage. There are several ways to dehydrate food:

Sun drying – Putting food out in the sun causes moisture to evaporate naturally. Herbs, vegetables, fruits and meat can all be sun dried.

Smoking – Smoking food over a fire gradually dehydrates food while also adding flavor. Meat and fish are often smoked.
Using a food dehydrator – A specialized appliance blows warm air over the food, speeding moisture removal. Fruits, vegetables, herbs and meat jerky can be dehydrated this way.
Oven drying – The low, steady heat of an oven can be used to dry foods like fruits, vegetables and herbs.

Proper drying or dehydration requires controlling temperature and air flow so the food dries evenly without cooking. Dried foods need to be stored in airtight containers and kept in a cool, dark place.

Curing and salting

Curing and salting were used heavily to preserve meat and fish before refrigeration. These techniques draw moisture out of the food, making it impossible for bacteria to grow. Curing involves covering food in salt, smoke, and nitrates. The salt inhibits microbial growth while the smoke and nitrates add antibacterial compounds as well as flavor. Salted cod, ham, bacon and corned beef are examples of cured meats. Vegetables can also be preserved through pickling them in a salt brine. The high salt content prevents microbial growth while the submersion in liquid prevents oxygen exposure.

Fermenting

Fermentation uses bacteria, yeasts and molds to preserve food and beverages. Fermentation metabolizes carbohydrates into alcohol, acids, gases or creates environmental conditions where pathogenic microorganisms cannot thrive. Sauerkraut, kimchi, pickles, yogurt, cheese, salami, wine and beer are all examples of fermented foods. The fermentation process can happen spontaneously through environmental exposure or by introducing a culture starter. Maintaining the right temperature, moisture level, exposure to oxygen and monitoring pH is necessary when fermenting food. The food also needs to be kept submerged under liquid.

Jams, jellies and marmalades

High sugar foods make good candidates for non-refrigerated storage because the sugar content decreases available moisture. Jams, fruit preserves, jellies and marmalades keep well at room temperature after canning due to their high sugar content. The combination of sugar, pectin and acid in these fruit spreads prevents microbial growth. After cooking the fruit and sugar mixture, it needs to be put into sterile jars. Jars are sealed tightly then placed in boiling water for 10-15 minutes to create a vacuum seal. Properly sealed jars stored in cool, dark places can last up to a year.

Canning

Canning allows food to be shelf-stable and safe to eat for 1-5 years. Food is put into glass jars then heated to kill any pathogens. Jars are sealed airtight, preventing new bacteria from getting in. Canning is suitable for fruits, vegetables, meats, seafood, soups, sauces and more. There are two main canning methods:

Boiling water bath canning – High acid foods like fruit get sterilized by boiling sealed jars in water for 10-15 minutes. This method cannot be used for low acid vegetables.

Pressure canning – Low acid vegetables, meat and seafood require pressure canning to reach high enough temperatures to kill pathogens. A special pressure canner heats jars to 240°F.

No matter what canning method is used, following sterile procedures is critical. Only use produce at its peak freshness. Equipment, jars and lids must be sterile. After filling jars, remove any air bubbles and allow headspace at the top. Once cooled after processing, jars should be date labeled and stored in a cool, dark place. Jars with broken seals or signs of spoilage should not be eaten.

Cold storage

While not as effective as refrigeration, root cellars, springhouses and iceboxes take advantage of naturally cold environments to prolong food storage. Underground spaces, lakes and snow can be used to provide temperature regulated storage:

Root cellars – Underground stone, brick or concrete lined rooms hold relatively cool temperatures year-round.
Springhouses – Small buildings built over freshwater springs uses moving water to cool storage space.
Iceboxes – Insulated boxes filled with ice keep food cold, especially in winter.

Storing food in consistently cool environments just above freezing slows decomposition. Apple, potato, turnip and cabbage storage life can be extended from weeks to months using cold storage techniques.

Preventing pests and pathogens

Regardless of the preservation method used, keeping food safe from pests, insects and rodents is a challenge without refrigeration. Here are some ways to prevent food from becoming contaminated:

Use insect-proof containers – Seal foods in lidded bins, glass jars or containers with gasketed lids.

Remove food debris – Clean up crumbs and spilled food that can attract pests.
Use netting – Cover open containers with cheesecloth or netting to keep bugs out.
Employ natural repellents – Bay leaves, pepper, mint, cinnamon and cloves can deter certain insects.

Set traps – Place strategically located mousetraps to keep rodents away.
Keep cool – Storing food in the coolest location available prevents insects and pests from being attracted to the warmth.

Regularly inspecting stored food for signs of mold, bacterial growth or infestations is also critical. Discarding contaminated food reduces the spread of harmful microorganisms.

Following safe food handling practices

Personal hygiene and sanitation drastically impacts how long food stays fresh without refrigeration. Here are some food safety guidelines when storing food without modern refrigeration:

Wash hands frequently – Handwashing minimizes transfer of bacteria, viruses and parasites.
Wash food surfaces – Scrub counters and surfaces to kill microorganisms.

Use clean tools – Sterilize knives, cutting boards, pots, pans and utensils.
Avoid cross-contamination – Use separate surfaces and tools when handling raw and cooked foods.
Cook food thoroughly – Proper cooking kills pathogenic bacteria.

Keep perishable food cool – Don’t leave dairy, meat and cooked food sitting out for long periods.
Prevent rodent and insect contamination – Keep pests out of cooking and storage areas.

Following food safety guidelines prevents illness when storing food without refrigeration.

Traditional root cellars

For centuries root cellars were used to provide cool, geothermal temperature controlled storage for fall harvests. The underground rooms took advantage of natural insulation from the earth. Traditional root cellars were often stone or brick lined. They had insulated doors and ventilation systems, usually a chimney, to regulate temperature and moisture. Shelves kept food organized and elevated above the floor. Vegetables like potatoes, turnips, beets, carrots and onions stored well through winter in root cellars. Some fruits also keep for months in root cellars if carefully managed. Apples need to be individually wrapped to prevent rotting. Squash and pumpkins require curing in the sun for two weeks before storage in the root cellar. Food was generally left unwashed and kept dry to prevent spoilage. Root cellars fell out of necessity as refrigeration became widespread. However, some people still use modern, upgraded root cellar designs today. Electric cooling, dehumidifiers and humidifiers allow greater control over the storage environment.

Traditional ice harvesting and iceboxes

Before electrical refrigeration existed, ice harvesting in winter provided cool storage for summer months. Clean, safe ice was cut from frozen lakes, streams or snowpack. Ice was transported to insulated underground storage houses or icehouses. Deep pits lined with straw or sawdust prevented ice from melting. Blocks could be cut and hauled year round as needed. In warm months, ice kept food chilled in primitive refrigerators called iceboxes. Iceboxes contained metal ice trays or compartments to place blocks of ice. The units were insulated with materials like cork, straw or seaweed. As ice melted, water drained out of the icebox. New blocks were loaded in through a door at the top. Ice harvesting was time consuming, labor intensive and potentially dangerous. Mechanized commercial ice plants began operation in the mid 1800s. But it wasn’t until the invention of electric refrigeration 100 years ago that ice harvesting became obsolete. Yet it provided effective refrigeration for centuries beforehand.

Traditional food fermentation and pickling

Fermentation is one of the oldest methods of food preservation, dating back thousands of years. Food ferments through the anaerobic metabolization of sugars into acids, gases or alcohol. Beneficial bacteria produce lactic acid, propionic acid and acetic acid that prevent pathogenic bacterial growth. Fermentation also lowers pH levels and produces antibacterial compounds. Common traditionally fermented foods include:

Sauerkraut – Cabbage fermented with lactic acid bacteria into sour pickled cabbage.
Kimchi – Korean pickled spicy cabbage, radish or other vegetables.
Pickles – Cucumbers pickled in brine.

Yogurt – Milk fermented with lactic acid bacteria.
Cheese – Milk fermented into semi-solid to hard cheese.
Salami – Fermented and air dried cured sausage.

Wine – Sugars in grape juice are fermented into alcohol by yeasts.
Beer – Grains like barley are fermented into beer by yeasts.

Successful fermentation requires the right microorganisms, temperature, acidity, salinity, nutrients and anaerobic conditions. While fermentation can happen naturally, many foods are fermented by introducing a culture starter to control the process. Commercial production of fermented foods now often replaces traditional practices. But home fermentation remains popular for its improved nutrition, preservation of bumper crops and distinctive flavors.

Traditional smoking and drying meat and fish

People smoked and dried meat and fish for centuries to preserve proteins. Before refrigeration, smoking and drying prevented spoilage during storage and transportation. Smoking exposes food to smoke and heat from smoldering wood chips or sawdust. Smoke deposits antimicrobial phenol compounds onto the surface of meat or fish. It also dries food, making it impossible for bacteria to thrive. Smoking can be done hot with higher temperatures to cook food or cold smoking at lower temperatures. Temperatures below 200°F don’t cook meats completely. Cold smoked products require further cooking before eating. Different wood types impart varying flavor profiles. Common woods used include hickory, mesquite, apple, cherry, pecan and alder. Smoking preserves meat for varying lengths of time depending on the thickness. Thin fish fillets can last 2-3 weeks while a smoked ham survives 3-6 months. Beyond preservation, the rich taste of smoked meat makes the labor intensive process worthwhile.

Air drying meat or fish preserves through dehydration rather than salt curing or smoking. Moisture evaporation inhibits bacterial growth. Enzymes in the food break down proteins into flavorful compounds as it dries. Temperatures under 100°F are ideal for safe drying. Cold, dry air circulating over the food pulls moisture to the surface. Solar food dehydrators can dry meat and fish successfully in the right climatic conditions. Prosciutto and jerky are well-known dried meat products. Dried fish is popular in many seaside cuisines. Keeping the dried meat or fish covered and stored properly prevents insect infestations and microbial contamination in storage.

Traditional food preservation in different cultures

Cultural food preservation traditions evolved based on locally available animals, crops, conditions and equipment design. Different methods can be found across the globe. Some examples include:

Pemmican – North American indigenous peoples dried bison, deer, elk or moose meat then crushed it into a high-fat powder to combine with dried berries for a long-lasting travel food.
Bottarga – Mediterranean and Middle Eastern cultures air dried mullet or tuna roe into a preservation and seasoning.
Onigiri – Salted rice balls wrapped with seaweed originating in Japan.

Seal oil – Inuit and other northern indigenous groups fermented seal or whale blubber into oil for preservation and calories.
Jerk – Jamaica’s famous spice rub for meats was originally used to preserve meat in tropical heat.
Pozole – Aztec civilization in Mexico fermented corn in limewater to make hominy for this hearty stew.

These techniques and products show the diverse food preservation practices used around the world dictated by environmental constraints and culture. While refrigeration made many obsolete, regional specialties endure.

Food	Preservation method	Storage time
Fruits	Drying	6 months-1 year
Vegetables	Canning	1-5 years
Meat and fish	Salting, curing, smoking	weeks to months
Eggs	Water glassing	9 months
Dairy	Fermenting into cheese or yogurt	months

Conclusion

People developed ingenious food preservation techniques out of necessity before the advent of refrigeration. Solutions were devised using naturally available cold, heat, chemicals, beneficial microorganisms, physical barriers and moisture control. Though refrigeration transformed preservation ease and safety, traditional methods offer ways to store seasonal abundance for later. When performed correctly following safety guidelines, they extend shelf life for weeks to years without electricity. Many traditional preserved foods are prized for their distinctive flavors in cultures worldwide. Exploring time tested historic techniques provides seasonal eating, diet variety and satisfying meals from the past. With some dedication, traditional food preservation remains useful today.